How to Cook a Juicy Steak on a Gas Grill

Updated at: 13/12/2024

Learn to grill the perfect juicy steak, even if you're a beginner! This guide takes you step-by-step through cooking a delicious petite sirloin on a gas grill. We'll cover everything from prepping the steak with a simple yet flavorful marinade of olive oil, garlic, rosemary, and oregano, to mastering the art of achieving those perfect grill marks. Discover the secret to incredibly tender results by learning the ideal grilling time and temperature, and don't miss the pro-tip on letting your steak rest after cooking for maximum juiciness. We even share a favorite seasoning blend that elevates the steak to a whole new level of flavor!

Ready to transform a simple cut of sirloin into a restaurant-quality meal? Forget expensive cuts – this method proves a budget-friendly steak can be just as delicious. Below, find detailed, easy-to-follow instructions with helpful visuals, ensuring your next barbecue features a perfectly cooked, juicy steak that will impress your family and friends.

Preparation and Safety Guidelines

Tools Needed

Gas Grill
Paper Towels
Olive Oil
Fresh Garlic
Rosemary
Oregano
Kosher Salt
Black Pepper
Spike Seasoning

Safety Guidelines

Always use tongs or a spatula to handle the steak; avoid piercing it with a fork, which can release juices and result in a drier steak.
Never leave a hot grill unattended. Keep a close eye on the steak and your surroundings.
Ensure that your grill is clean before cooking. Grease build-up can cause flare-ups and potentially lead to burns.

Step-by-Step Instructions

Prepare the Steak
- Pat the steak dry with a paper towel on both sides.
- Lightly brush the steak with olive oil, garlic, rosemary, and oregano marinade (marinated for about 30 minutes).
- Season the steak with kosher salt, black pepper, and Spike seasoning on both sides.
Prepare the Steak
Grill the Steak
- Place the steak on a preheated grill (around 350°F).
- Cook for approximately 4 minutes per side for medium-rare. Flip the steak and rotate it 90 degrees to get nice grill marks.
- After flipping, rub the steak with fresh rosemary and oregano and more infused oil.
- Cook the second side for another 2-4 minutes.
Grill the Steak
Rest and Serve
- Remove the steak from the grill and let it rest for about 8 minutes before slicing.
Rest and Serve

Read more: Fire Honey Glazed Shrimp Recipe

Tips

Petite sirloins are great steaks, offering a good value.
Letting the steak rest is crucial to prevent the juices from running out.
Spike seasoning is highly recommended.

Common Mistakes to Avoid

1. Overcooking the Steak

Reason: Ignoring internal temperature and relying solely on visual cues, or cooking too long at high heat.

Solution: Use a meat thermometer to ensure the steak reaches your desired internal temperature and reduce heat towards the end of cooking.

2. Not Letting the Steak Rest

Reason: Cutting into the steak immediately after grilling allows the juices to escape, resulting in a dry steak.

Solution: Let the steak rest for at least 5-10 minutes before slicing to allow the juices to redistribute.

3. Using Too Much Heat or Too Little Heat

Reason: High heat can char the outside before the inside is cooked through, while low heat will take too long and make the steak tough.

Solution: Sear the steak over high heat to create a crust, then reduce the heat to medium or medium-low to cook the inside to the desired doneness.

FAQs

How do I know when my steak is cooked to my desired doneness?

Use a meat thermometer for the most accurate results. Insert it into the thickest part of the steak, avoiding the bone. Rare is around 125°F (52°C), Medium-rare is 130-135°F (54-57°C), Medium is 140-145°F (60-63°C), Medium-well is 150-155°F (66-68°C), and Well-done is 160°F (71°C) or above. You can also gently press the steak; rare will be very soft, medium-rare will have slight give, and well-done will be firm.